This hearty pie is baked in a 9x13-inch pan. Chicken and veggies are blended with cream of mushroom soup and chicken broth, topped with a biscuit crust, and then popped into the oven to bake until golden brown.
INGREDIENTS (for 8 servings):
- 4 cups cubed, cooked chicken meat
- 1 1/2 cups chicken broth
- 1 1/2 cups frozen green peas
- 4 carrots, sliced
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups baking mix
- 1 1/4 cups milk
- 1 teaspoon garlic powder
- 1/2 teaspoon celery seed
- 1/4 teaspoon paprika
In a saucepan combine chicken, broth, peas, carrots, soup, salt and pepper. Bring to a boil, stirring occasionally.
Meanwhile, combine biscuit mix, milk. garlic powder and celery seed (mixture will be thin).
Pour hot chicken mixture into 9x13 greased oven proof dish. Immediately spoon biscuit mixture evenly over the top of chicken mixture. Sprinkle with paprika.
Bake, uncovered at 350 degrees F (175 degrees C) for 30-35 minutes or until topping is golden brown.